The secret to making pecan pie(s) is the all-American ingredient, corn syrup. We don’t really use it here in the UK and so in the past I’ve tried to make pecan pie with golden syrup or treacle. That doesn’t work. If you want the classic flavour, it has to be corn syrup.
I brought mine back from a trip to New York a few years ago, but I am sure there are places you can get it in Britain.
Once you’ve got the corn syrup, the rest is unbelievably quick and easy if you are happy to use shop-bought pastry cases. This recipe makes enough for a medium size pastry case plus ten or so tartlets, two medium pies, or one ginormous pie. What I do is freeze half the filling. When I need to whip up some tartlets quickly (as you do), it defrosts in an hour, and then it’s just a matter of spooning it into some M&S ready made all butter tartlet cases and baking for 10-15 minutes.
They taste incredible, especially warm.
1 tsp vanilla essence
2 average sized packets pecans
1 cup sugar (this is an American recipe – I take 1 cup to be the size of a small to medium coffee cup)
1 cup corn syrup
2 tblspns melted butter
Mix the above and pour into the pie crust(s).
Bake at 170-180 degrees for 35+ mins for a whole pie or about 10-15 for little tarts.